White wine, 760ml, synthetic cork, 12.4% alc, made with Koshu grapes from Yamanashi Prefecture, natural fermentation, chaptalized, no added sulfites. This white wine is made with Koshu grapes grown by Takashi Yano, a farmer specializing in wine grapes in Yamanashi Prefecture. Mr. Yano is the only farmer in Yamanashi who exclusively grows wine grapes to supply wineries. He does not produce table grapes or make his own wine; he focuses solely on wine grapes. This time again, only the free-run juice was luxuriously low-temperature fermented at 6°C. After six months of sur lie fermentation, it was bottled. Koshu has a good affinity with Kitani Wine's low-temperature fermentation, and we were able to successfully ferment and bottle it. The direction of Cuvee Takashi will likely remain largely unchanged, but we plan to increase the pressing rate to 70% from 2025 as we want a little more nuance from the skins. There is no nuance of oxidation or degradation due to the absence of added sulfites. No bottling shock is felt, and it can be enjoyed immediately after opening. Also, it can be enjoyed deliciously for about two weeks after opening. It has notes of white flowers, grapefruit, white peach, minerals, and umami, which open up further with swirling. While there is no watery nuance typical of Koshu, it is a concentrated wine that evokes the "water" of Japan's terroir, making you want to keep drinking it. It pairs perfectly with all kinds of Japanese food, hot pots, tempura of bitter spring vegetables, and lean beef.